Italian Chicken and Rice Soup

by Kait Nolan

As you all know I was sick last week. It ended up not being such a bad time to be so, as I’d
already batch cooked a bunch of chicken to make the stock for Thanksgiving dinner. That made
this crock pot soup a breeze to throw together, even though I felt lousy.

Ingredients:

• 2 cups pre-cooked chicken

• 1 box chicken stock
• 2 stalks celery, diced
• 2 carrots, diced
• 1 onion, diced
• 1 tablespoon garlic, minced
• 2 teaspoons Herbs de Provence
• 1 teaspoon kosher salt
• 1/4 tsp fresh ground pepper
• 1/2 cup arborio rice

Directions:

1. Add everything but the rice and cook on low for 3-4 hours.
2. Turn the crock pot up to high and add the rice.
3. Cook for another hour.
4. Serve with crusty bread.

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